Quinoa Veggie Bowls with Beet Yogurt Sauce
A simple bowl of quinoa with steamed kale, roasted bright yellow turmeric cauliflower, and raw carrot gets topped with a vibrant tangy, creamy spiced beet y ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nataliecooks.com.
Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Pot
- Stove
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring cup
- Measuring spoon
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 1 cup quinoa
- 4 cups chopped kale
- 1 head cauliflower, cut into florets ( about 4 cups)
- 1 tbsp olive oil
- ½ tsp ground turmeric
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 carrots, peeled and grated or peeled into ribbons
- 1 cup shredded chicken (optional)
- ½ cup toasted pumpkin seeds or chopped almonds
- ½ cup crumbled feta cheese
- ½ cup cilantro
- Lemon wedges
- 1 beet, roasted, trimmed, skin peeled off*
- 1 cup plain whole milk yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic
- ½ tsp ground cumin
- ¾ tsp kosher salt
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